Bonfire Wild Goat Ribs
Serves 4
Ingredients
- 1.5 kg wild goat ribs
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 250 ml apple juice
- 120 ml Glasseye Creek Bonfire BBQ Sauce
- 400 g cabbage slaw
Method
1. Combine the dry spices with 1 tsp salt and rub over the meat. Refrigerate for at least 2 hours.
2. Stabilise the smoker or lidded barbecue at 120°C. Cook with indirect heat and clean smoke until the bark sets, about 3 hours.
3. Add juice or stock, wrap tightly and continue until probe-tender: ribs about 2 hours more and shoulder 4-6 hours more.
4. Unwrap, brush with sauce and cook 20 minutes to set. Rest 20-30 minutes; slice ribs or pull shoulder for tacos.
Sauces in this recipe
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*NEW* Bonfire BBQ Sauce
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